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Garlic mushroom bruschetta with pesto recipe
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Impress your guests with this delicious bruschetta idea. Garlic and mushrooms are always a match made in food heaven, but particularly so when shiitake mushrooms and garlic come together. Serve on sourdough and drizzle with pesto. See method
Ingredients
- 1 tbsp olive oil
- 200g (7oz) shiitake mushrooms, torn
- 100g (3½oz) portobello mushrooms, sliced
- 100g (3½oz) forestière mushrooms, sliced
- 1 garlic clove, chopped
- 1 tsp butter
- 1 tbsp cider vinegar
- 4 slices sourdough
- 1 garlic clove
- pesto, to serve
Each serving contains
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Energy
540kj
129kcal
6%
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Fat
6g
8%
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Saturates
1g
6%
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Sugars
1g
1%
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Salt
0.3g
6%
of the reference intake
Carbohydrate 14.4g
Protein 4.4g
Fibre 2.7g
Method
- Heat 1 tbsp olive oil in a large frying pan. Add 200g (7oz) torn shiitake mushrooms and 100g (3½oz) each of sliced portobello mushrooms and forestière mushrooms. Add 1 chopped garlic clove and cook for 4 minutes, until browned. Add 1 tsp butter, 1 tbsp cider vinegar and season.
- Meanwhile, toast 4 slices of sourdough bread under the grill. Rub each piece with garlic, then top with a spoonful of mushrooms. Drizzle over a little fresh pesto, to serve.